At the end of the Qing Dynasty, there were many hawkers in the streets and lanes of Chengdu, carrying loads and baskets to sell cold lung slices. The low-cost leftover bits and pieces of beef offal are finely processed, marinated and sliced, and mixed with soy sauce, red oil, pepper, pepper noodles, sesame noodles and so on. The flavor is unique and cheap, and it is especially popular with rickshaw pullers, porters and poor students. In the 1930s, there was a couple who set up a stall in Chengdu, Sichuan. The male name was Guo Chaohua and the female name was Zhang Tianzheng. Because the cold lung slices made were exquisite, the color was golden red and shiny, spicy and delicious, and the flavor was unique. In addition, the couple cooperated tacitly and harmoniously. One made and the other sold, and the small business was booming. At that time, customers gathered and the demand was in short supply. Because the raw materials used are all cattle viscera, and the sources of these raw materials are mostly discarded by Hui people who don't eat animal viscera, they were called "waste pieces" at that time, and some of them were also pronounced "hui" in Sichuan dialect. Because of its low price and delicious taste, it was not only welcomed by the poor who wanted to eat meat but also sought after by the citizens who loved its delicacy, and soon became famous. The tripe is white and tender as paper, the tongue is reddish as birch, and the scalp is transparent and yellowish. It is accompanied by seasonings such as red oil, pepper, sesame, sesame oil, monosodium glutamate, excellent soy sauce and fresh celery carefully matched by the husband and wife. Therefore, the "waste chips" cold-mixed have the characteristics of bright red color, soft waxy taste, spicy and delicious taste, and tender residue, which became the "waste chips" for carrying burdens and carrying baskets at that time. Because the husband and wife always cooperate tacitly, they are called "husband and wife lung slices".